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Miniature Quiche Hors d' oeuvres Ingredients: 2 9" piecrusts1 T. butter or margarine, melted 1 8oz. pkg. sliced bacon, diced 3 eggs 1 cup half and half 1/4 tsp. salt 1/8 tsp. pepper 1/4lb. Swiss cheese, shredded (1 cup) Directions: ABOUT 11/2 HRS. BEFORE SERVING, grease and flour 3 dozen 1 3/4" muffin-pan cups.On lightly floured surface roll dough 1/8" thick. Using 3" round fluted cutter, cut dough into 36 circles, re-rolling the trimmings. Line muffin pans with pastry circles; brush pastry lightly with melted butter; cover and refrigerate. In 2 qt. saucepan over med-heat, cook diced bacon until crisp and browned. With slotted spoon, remove bacon to paper towels to drain; cool. Wrap in plastic wrap; refrigerate until ready to use. ABOUT 35 MIN. BEFORE SERVING, preheat oven to 400 degrees. In small bowl with wire whisk or fork, beat eggs, half and half, salt and pepper until well blended. Into each pastry cup, sprinkle some of the bacon and cheese. Spoon about 1tbsp. egg mixture into each cup. Bake 20-25 min. until knife inserted in center of a quiche comes out clean. Remove quiches from pan and serve immediately.
* This recipe can also be made into a single, pie size, quiche. You will only need one pie crust for the bottom of the quiche. I used to make a quiche similar to this all the time, before I got married, would you believe I married a man who really doesn't eat quiche! :o) Michelle
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